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LImes stuffed with coconut are rumored to have been a favorite of famed artist, Frida Khalo. These candies combine the tart with the sweet in a uniquely Mexican way. They are easy to be make, even though they need to stand overnight every night for about a week in order to lose their bitterness, and gain the desired flavor … they are definitely worth the wait.

In a medium saucepan, cover limes with water and simmer, covered, until slightly softened—about 20 minutes. Pour the contents of the saucepan into a clay pot. Sprinkle with the baking soda, cover, and let stand overnight at room temperature.
The next day, drain the limes. Cut a small slice from the top of each and carefully hollow them out. Discard the pulp and return the limes to the clay pot with enough hot water to cover. Cover with a dishtowel and a tight-fitting lid. Let stand overnight again.

The next day, drain the water and replace it with fresh hot water. Let stand, covered, as above. Repeat this process for 3 or 4 days, until the limes are no longer bitter.
Combine the sugar and water in a medium saucepan. Bring to a boil and add the limes, simmering until the syrup is quite thick. This takes about 45 minutes to an hour. Let cool overnight.
To make the Cocada, combine the sugar and water in a saucepan and bring to a boil. Stir in the coconut and cook, stirring constantly, until thick. Let it cool completely.
To serve, remove the limes from the syrup and fill with Cocada.

These are featured in Ann Hazard’ book, Cooking With Baja Magic Dos. The cookbook has over 60 new recipes with corresponding stories and all new art. Whether or not you have Ann’s original cookbook, you will want a copy of Baja Magic Dos! For more information on Ann and her Baja books, visit her facebook page or order her book from Amazon.com.